Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: about 3/4 cup)

Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this Asian recipe creates a full pan.

How to Make It

Step 1

Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

Step 2

Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

Step 3

Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

Step 4

Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

Step 5

Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

Step 6

Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

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